Christmassy cooking #2: cinnamon blueberry breakfast pancakes

Blueberry and cinnamon pancakes

Here’s another easy recipe that’s fun to make with kids, especially ones who get up ridiculously early and need entertaining before breakfast.

This is our saturday morning favourite, which I have recently christmassed-up by serving with spiced apple and cranberry compote.

The pancakes are refined-sugar-free, and make great finger food for babies while also making everyone else happy.

Um as usual I failed to measure anything ever when I did this, so these measures are guesses – but it doesn’t really matter as you decide on the batter consistency as you gradually add milk. Here’s the rough recipe:

Ingredients

250g flour  (I have used half white rye and half plain, or all spelt, or mixed white and brown rye. All worked fine).

1 teaspoon baking powder

2 teaspoons cinnamon

A slug of maple syrup  (optional)

80g butter

2 smallish eggs

2 big handfuls of frozen blueberries  (you could use fresh of course, but they’re out of season at the moment. Also frozen are cheaper and easy to have on hand if you suddenly decide to make these with your toddler in the very early morning)

Method

Put the butter in a pan on a low heat until just melted. Remove from heat.

Melting butter

Put the flour, baking powder and cinnamon in a bowl.

Crack the eggs into a well in the centre of the flour, beat them in evenly to make a kind of dough and then gradually add the milk in the same way until you get a smooth, thick gloopy batter. Lots of mixing for your small helper!

Mixing in the eggs

Then gently mix in the frozen blueberries.

Frozen blueberries

Heat a nonstick frying pan with a little vegetable oil or butter on a medium high heat.

Drop in tablespoonfuls of the mix, smooth into thick discs with a spatula. Turn once they start to set and bubbles appear across the surface. Cook until both sides are golden brown, about 2 minutes each side depending on how hot your pan is.

Serve with natural yoghurt and maple syrup, or butter, or sugar free cranberry and apple compote sweetened with a little cinnamon and nutmeg, or all of those things…

You can keep any extra pancakes in the fridge for a day or two to use as baby finger food, or freeze them and reheat in the toaster when defrosted.

Advertisements

1 thought on “Christmassy cooking #2: cinnamon blueberry breakfast pancakes”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s